4 pounds breast of veal (have your butcher cut the side of the breast, almost to other end, to form a pocket)

5 rolls, soaked in water and squeezed dry

3 eggs

1 teaspoon paprika

1/4 teaspoon salt

10 sprigs parsley, rinsed and chopped

1 tablespoon oil

dash of white pepper

1/2 pound fresh mushrooms, sliced (optional)

2 tablespoons oil

1 teaspoon garlic powder or fresh, crushed garlic or 1 cube Gefen Frozen Garlic

1 teaspoon paprika